Saute sausage and break into small pieces as it cooks. When done, drain on paper towels. Beat cream cheese until softened. Add eggs and half and half; beat until well combined and mixture is light yellow. Add spices, green chiles and garlic to egg mixture. Mix to combine. In a 9 x 13 ovenproof pan, layer sausage on bottom. Add layer of onions then a layer of red bell pepper. Add another layer of cilantro leaves. (Onions and bell peppers may be sauteed before hand but not necessary). Cover entire casserole with shredded cheese. Cook at 350 degrees for about one hour or until casserole is no longer concave. Can be prepared in advance and held in the refrigerator overnight. Leftovers reheat well in the microwave also. Let cool for 10 minutes then cut into serving pieces or serve family style.